CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES AND SWEET & SOUR MUSTARD SAUCE
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the panand drain on paper towel. Prepare the Vegetables: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender. Spoon some of the vegetable in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
PANKO AND GINGER CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND SWEET AND SOUR MUSTARD SAUCE
Yield 4 Servings
Number Of Ingredients 18
Steps:
- To prepare sauce: Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm. To prepare the chicken: Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Vegetable: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add bean sprouts and cook for 2 minutes, or until the vegetables are just tender. Spoon some of the vegetbles in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
PANKO-FRIED VEGETABLES
Provided by Mark Bittman
Categories appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
- Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams
More about "panko and ginger crusted chicken with stir fried vegetables and sweet sour mustard sauce recipes"
BAKED PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
From jessicalevinson.com
PANKO-CRUSTED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
PANKO-CRUSTED CHICKEN AND PUB-STYLE MUSTARD CREAM SAUCE
From homechef.com
JAPANESE PANKO CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
PANKO CRUSTED CHICKEN KATSU RECIPE - HOME CHEF
From homechef.com
SPICY SRIRACHA PANKO CHICKEN FINGERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
20+ DINNER RECIPES WITH PANKO BREADCRUMBS | EATINGWELL
From eatingwell.com
PANKO-AND-GINGER-CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND …
From eatyourbooks.com
PANKO-AND-GINGER-CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND …
From eatyourbooks.com
PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES …
From tfrecipes.com
PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES …
From tfrecipes.com
PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE
From bonappetit.com
CHARLIE TROTTER'S PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED ...
From pinterest.com
FEEDING HARRY: PANKO AND GINGER CRUSTED CHICKEN - BLOGGER
From feedingharry.blogspot.com
CANTONESE CHICKEN WITH PICKLED MUSTARD GREENS - THE WOKS OF LIFE
From thewoksoflife.com
CHARLIE TROTTER'S PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED ...
From joleneeatshere.blogspot.com
CHARLIE TROTTER'S PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED ...
From pinterest.com
PANKO BREADED CHICKEN SCHNITZEL RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN BREAST RECIPES – MODERN HONEY
From modernhoney.com
SHEET PAN PANKO-CRUSTED CHICKEN - BLUE APRON
From
You'll also love